John Myers
Contents
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Ingredients
- 600 g Potatoes
- 150 ml Cream
- 250 ml Vegetable broth hot, I took the Mediterranean herb-vegetable broth
- 1 handful Herbs, here thyme, rosemary and marjoram
- 1 Red Onion
- 1 tsp Butter
- 70 g Diced Kat ham
- 1 Ripe banana
- Salt, black pepper from the mill
- 0,5 tsp Lemon pepper
- 1 tsp Tatli Pul Biber - mild ground paprika flakes
- 0,5 tsp Chili powder
- 0,5 tsp Thai curry powder
- 120 g Grated Emmental
Additionally:
- Some fat for the shape
Instructions
- Preheat the oven to 200 degrees (top and bottom heat). Peel the potatoes and cut or slice into 4-5 mm thin slices. Grease a flat baking dish thinly (I used a tart dish) and lay out the potato slices in a fan shape.
- Wash the herbs and shake dry. Remove the leaves and needles and finely chop them with a chopping knife. Mix the cream and vegetable stock and stir in the herbs. Add the spices to taste well (preferably a little too salty, as the potatoes are unseasoned). Spread the stock mixture evenly over the potatoes. Cook in the oven for about 50-55 minutes.
- In the meantime, peel the onion, dice it finely and sauté in the butter until translucent. Finely grate the Emmental. Shortly before the end of the cooking time, cut the banana into thin slices.
- Take the potatoes out of the oven. Spread the ham and onion cubes on top, then cover with banana slices and sprinkle with cheese. Bake in the oven for about another 20 minutes until the cheese is browned. Tastes great as a main course or as a topping with fried fish or meat.
- Granular Mediterranean herb and vegetable broth
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 11.6gProtein: 5.5gFat: 10.5g
